Cauliflower with harissa tahini & lentils from Big Veg Energy: Plant-based Just Got Better (page 69) by Christina Soteriou

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Notes about this recipe

  • Eat Your Books

    Can substitute any small green or black lentils for Puy lentils.

  • CharlottePea on June 23, 2025

    I thought this was very tasty and pretty easy to make. It made a big helping - more like 4-5 as a main and 8-12 as a side. I made a few alterations. I cooked the lentils in bouillon stock and at the end I added some balsamic vinegar after the sherry vinegar because I was a bit worried it tasted a bit bland but I didn't want to add lots of salt. For the dressing I only put 1/2 teaspoon of harissa because I'm a spice wuss and I added 1/2 teaspoon of garlic powder and 1/2 a tablespoon of maple syrup, plus a bit more tahini as it seemed a little runny. The result was extremely tasty and I would definitely make it again. You could use pre-cooked lentils if required I'm sure. Oh and I only had one large cauliflower, but that was plenty for the recipe.

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